Confetti Vegetables - cooking recipe

Ingredients

3/4 c. water
1/3 c. butter or margarine
1 Tbsp. sugar
2 tsp. salt
4 1/2 c. shredded zucchini (1 1/2 lb.)
3 c. coarsely shredded carrots (approximately 1 1/2 lb.)
3 c. shredded parsnips or turnips (approximately 1 1/2 lb.)

Preparation

Boil water in a Dutch oven or large saucepan.
Heat all ingredients to boiling.
Cover and simmer about 5 minutes until vegetables are tender-crisp, stirring occasionally.